SQUASH
SOUP
Ingredients:
| Butternut Squash |
1 large |
| Chicken Broth |
64 ounces |
| (skinny people use no-fat kind) |
|
| Onions |
2 biguns |
| Curry Powder |
2 tablespoons |
| Crushed Garlic |
2 to 4 tablespoons |
| Mushrooms |
1 lb |
| Whipping Cream |
1 pint |
| (skinny people don't need this) |
|
| Butter |
2 to 3 tablespoons |
Preparation:
Slice the squash lengthwise, scoop
out and discard the seeds.
Place face down on a baking dish.
Bake for 45 minutes at 350° F or until the squash is
soft and mushy.
While the squash is baking:
Finely chop the onions (play mournful music at
this stage to justify the tears)
Then sauté the onions and the garlic in half of the
butter in your soup pot.
When the onions are beginning to look transparent (about
5 minutes at medium heat)
Add about a pint of the chicken broth and let it simmer
while you go on with the mushrooms.
Slice the mushrooms and sauté them in the rest of the
butter in a separate skillet.
Set them aside when they are done.
When the squash is done add the rest of the chicken broth
to the soup pot.
Scrape the meat off of the squash and add this to the pot.
Bring it to a boil, and then back it down to simmer for
about half an hour.
Now puree the contents of the soup pot in a blender and
restore the results
to the soup pot.
Bring the heat back up to a simmer and stir in the
mushrooms and the curry powder.
Leave on a low simmer for about twenty minutes.
You can freeze it if
there is too much,
but best to only put the whipping cream in just before
you serve it.
Around our
house it never lasts long enough to freeze.
|
